Zuni Cafe-Style Zucchini Pickles
"This recipe is adapted from Judy Rodger's Zuni Cafe Cookbook. I've always ended up with more than 2 pints when I made it, so I've adjusted the amounts to yield 3 pints and streamlined the method a bit (the book has you salt and drain the vegetables first, the difference in final texture is, to most people, negligible). You still end up with sweet and kicky zucchini slices that are crunchy, brightly flavored with mustard, and a brilliant chartreuse color from turmeric. Zuni Cafe in San Francisco serves them with their famous hamburger. I do that too, but I also like to put them out when we have sausages or any grilled meat...."
INGREDIENTS
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1 pound zucchini (about 4 medium)
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1 small yellow onion
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Brine:
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2 1/2 cups cider vinegar
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1 cup sugar
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2 tsp. salt
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2 tsp. mustard seeds, crushed*
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1 1/2 tsp. dry mustard
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1 tsp. turmeric
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